The Artisan Ingredients

Large golden raisins cured in a sweet and tangy syrup of cider vinegar, mustard seed, thyme, arbol chile, and bay leaf result in a bright and tangy pickle that plays well with both savory and sweet preparations ideal for late summer.

Our team of culinary misfits love pairing these jewels with roasted pork fresh grilled sausages and even sea bass - adding a burst of unexpected fruitiness. The raisins are equally exciting added to side dishes - pair them with a couscous pilaf with mint and feta or elevate your slaw with pine nuts and take those dishes to places you never thought existed!

The Damson Plum is small and pear-shaped with distinct notes of violet and bright acidity. This jam has a rich lingering finish of floral vanilla balanced with tart undertones of red currant, giving it great structure and vibrancy. It's going to fast become a kitchen go-to!

While you could easily use the entire jar by slathering the spread on your favorite bread (toasty brioche for us!) it's killer in a multitude of savory and sweet dishes to impress your friends and family. This jam is a perfect addition to an Asian-tinged glaze for grilled ribs or chicken; added to summer fresh popsicles; or even in homemade pop-tarts!

Nestled in the heart of Whatcom County, Holmquist Hazlenut Orchards produces what many chefs consider to be the holy grail of hazelnuts. These special nuts, known as DuChilly hazelnuts have been a specialty of the family-run orchard since 1928.

Almond shaped, with a deep texture and woodsy color give them the appearance of being hand-carved, and their meat is sweeter than the average nut making them the best bet for a multitude of dishes. In our test kitchen we're loving what they do chopped into hummus and spread on warm pita; blended into a gremolata and paired with fresh shellfish; and of course, in homemade nutella

Solar evaporated and hand harvested in unheated hoop-houses make this salt created entirely by the sun. Unlike other makers, San Juan Island allows their saltwater to completely evaporate, bringing in the whole mineral wealth of the ocean to broaden the flavor and results in a large crystal ideal for finishing dishes.

Irregular crystals, lots of mineral flavor and a slight moisture content make San Juan Island a perfect booster right before dig in to your favorite dishes. We're loving adding this salt to our favorite summer desserts - everything from a stone fruit clafoutis to strawberry shortcake tastes even better with a sprinkle of this salt!

"There's nothing simple about this simple pleasure" states Theo Chocolate and they couldn't be more right! Made with cocoa beans sourced from across the globe to create this blend of flavors. It's a deliciously rich, complex and seductive taste experience.

Eating the bar alone is a joy in itself but we also love using the 70% blend in a multitude of savory and sweet preparations. Try melting and adding a touch of chili for a jam-packed ganache; add to a traditional mole ideal for braised chicken or summer squash; make homemade chocolate ice cream; or even to add depth to a tart and tangy BBQ sauce.

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About Chef Henderson

Huxley Wallace Collective owns and operates restaurants throughout the greater Northwest, providing handcrafted food, spaces and experiences in beautiful Washington State. The restaurant group has received local and national acclaim including a James Beard nomination in 2014. Restaurants have been featured in publications and broadcasts around the world including: The New York Times, Food & Wine, Bon Appetit, GQ, SAVEUR, Conde Nast Traveler, Sunset Magazine, Coastal Living, USA Today, Huffington Post, Travels with Andrew McCarthy, Restaurant Design Digest and many more.

Josh Henderson is the award winning Executive Chef and founder of the acclaimed Huxley Wallace Collective. Known as a visionary and food entrepreneur, Josh has spent his career cooking in kitchens and unique locations across the country, more recently establishing a group of highly successful restaurants in the Pacific Northwest.

Properties he has led from concept to execution include: Westward, a contemporary “water inspired” restaurant and bar located on the shores of Lake Union; its sibling Little Gull Grocery, a 22-seat oyster bar and “to-go” grocery; fan favorite Quality Athletics, a full service sports bar and restaurant located in Seattle’s Pioneer Square; Great State Burger, a take on the classic burger joint serving grass-fed organic beef, organic milk shakes, Yukon Gold crinkle cut fries, fresh American cheese, lettuce and tomato; Bar Noroeste, a taqueria serving a progressive and edgy style of booze friendly food – favorites you’d expect with a unique twist, and the unexpected in a simple, approachable style; and Saint Helens, an American style brasserie located along the Burke Gilman trail in the Laurelhurst neighborhood.

In 2007 Josh developed and grew the Skillet Group before stepping away in 2013. Josh is leading five new restaurant concepts set to open in 2016, including his new home base Vestal, located in Seattle’s vibrant South Lake Union.

Josh received the Star Chefs Rising Star Award in 2009, was named the most influential person of 2010 by Seattle Magazine, and was recognized in Puget Sound Business Journal’s 2012 top 40 under 40. He is actively involved in the food world, leading discussions locally and across the country, and participating in events as highlighted chef or food expert. Josh is also involved in supporting a number of local and national nonprofit organizations including the No Kid Hungry campaign based out of Washington DC. He published his first cookbook in July 2012, The Skillet Cookbook – A Streetfood Manifesto.